Fillet steak with tapenade and shiitake
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 to 15 minutes |
| Serving Suggestion: | Serve with the wilted greens or baby potatoes tossed in a home-made vinaigrette. |
| Prep Time: | 15 minutes, plus 15 minutes marinating time |
Ingredients
- 800g matured fillet steak
- 2 Tbsp Extra virgin olive oil
- 4 sprigs fresh rosemary, leaves picked and chopped
- freshly ground black pepper, to taste
- sea salt, to taste
- 3 cloves garlic, chopped
- 4 tbsp green olives, pitted and roughly chopped
- 100 g raw almonds, roughly chopped
- extra virgin olive oil, plus extra for drizzling
- 100g shiitake mushrooms
- wilted greens or baby potatoes tossed in a home-made vinaigrette, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Slice the fillet into four even portions and leave to marinate in a bowl with the olive oil, rosemary and seasoning, for 15 to 20 minutes.
- Heat a nonstick frying pan until hot. Sear the fillets on all sides for 8 minutes, or until the meat is tender and browned, then remove from the pan and allow to rest for 5 minutes.
- In a bowl, mix the garlic, olives and almonds with the olive oil, until combined to form a tapenade.
- In another pan, heat a drizzle of extra virgin olive oil over a medium heat.
- Slice the mushrooms and fry until golden and cooked.
- Plate the fillet medallions and top with a good spoonful of the tapenade and the mushroom.
- Season and serve with the wilted greens or baby potatoes tossed in a home-made vinaigrette.
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